These ham and Swiss slider sandwiches are crowd pleasing party favorite, a weeknight dinner the family can agree on, or even a helpful leftover holiday ham recipe.

They can be made with store-bought bakery rolls for a quick option, or for fresh homestyle goodness try them try them on homemade dinner rolls.

Their ham, cheese, creamy honey mustard combo is a flavor trio everyone will love! Plus there's a bonus of everything bagel style seasoning atop as a finishing touch, paired with a generous dose of butter of course.

You'll love these because they are a classic that's easy to make, clean up is simple, and it's a recipe both young and old alike will thoroughly enjoy. You get so much flavor and cheesy goodness in every bite!

What is Quiche?

It is a French tart made with a simple pastry crust (with flour, butter, and water) that is filled with a savory egg custard. It often includes veggies, meats, seafood, cheese, or herbs mixed in as well.

It's a classic timeless recipe and it always makes for an impressive brunch (or lunch). You'll love leftovers too!

This ham and cheese version is one of my favorites but the mix-in options are endless. You can just replace the ham with 2 cups of other fillings of your choice.

Just stick with the base custard recipe: 5 eggs to 1 1/4 cups heavy cream.

You can also use half and half in place of cream but it's not quite as rich and the crust doesn't seem to stay as crisp.

Frittata vs. Quiche

A frittata is an egg-based dish similar to an omelet and has no crust. Generally, frittatas are filled with pre-cooked vegetables and they’re started cooking on the stovetop until eggs are set on the bottom then finished in the oven.

A quiche has a crust and is usually richer and less eggy than a frittata (though the quiches I make still tend to err on the side of eggy, I prefer the flavor and texture this way). It is completely oven-baked.

Breakfast Casserole

My sister served this breakfast casserole at a brunch and every one loved it (myself included), so I asked for the recipe so I could share it here. The only changes I made were to add green onions and parsley for a extra hint of flavor and color.

It's incredibly easy to make, and basically foolproof. It's just a few simple ingredients and a quick prep method.

Sure casseroles seem a little old fashioned (back to the 1950's) but I think they’ll continue to stand the test of time. Besides, old fashioned recipes are some of the best!

Good casseroles like this just make us feel back at home. There comforting, soul warming, hearty, satisfying, rich, family friendly dishes that we can rely on and turn to time and time again.

Here nothing fancy just simple, back to basics food that's worthy of a space in the recipe box. People of all ages will enjoy it!

Family Favorite Salad Recipe!

This is one of those recipes that has been in my family for probably 20+ years. My aunt made it at most holiday get-togethers, then my sister started making it for just about every party, and now it's just become the #1 requested salad in my family.

You just can't go wrong with that BLT flavor combination! Plus, this salad has the perfect blend of all the best textures.

I've made a few modifications to the original recipe. For instance, it calls for vegetable oil, and I like to use light olive oil (I think it has a better flavor and it's healthier), then I add a little extra of this and that (like those delicious toasted almonds).

And I also added honey and Dijon mustard to the dressing. These are natural emulsifiers, so they help bind the dressing together. They also add a nice, faint flavor that pairs well with the lemon and helps balance that acidity.

One other thing I like to do when time allows is make homemade croutons (see how to below). They just taste so much better, but sometimes it's not so practical, so store-bought works fine.

The real name of the salad recipe is Salad de Maison, but "The Best Salad" is just more fitting. No matter what you decide to call it, you've got to try this salad! It will likely become the most requested salad in your family, too!

What is a Frittata?

A frittata is an egg based Italian breakfast dish similar to an omelette. Generally frittatas are filled with pre-cooked vegetables and they're started cooking on the stovetop until eggs are set on the bottom then finished in the oven.

Frittata Video

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But I prefer to simplify it and this version is only cooked in the oven. Nothing complicated here. Everything is just mixed together and poured into a pie dish and baked just until set.

Technically this could probably be considered something between a crustless quiche and frittata because we skip the stove-top partial cooking of a traditional frittata but this doesn't quite have the amount of milk or cream you'd find in a traditional quiche.

This frittata is a perfectly hearty, flavorful way to start the day! It's also great for entertaining too.

Chicken Cordon Bleu made weeknight friendly! We all love chicken cordon bleu but who has time these days to make the classically stuffed and coated version? This skillet adaptation cuts out many of the steps and reduces cook time, plus it includes a rich and flavorful dijon sauce that just makes this dish shine!

Chicken Cordon Bleu Made Easy!

This Skillet Chicken Cordon Bleu is a simplified take on the classically baked chicken cordon bleu. It still includes all the same flavors without too much work. Plus it only uses one pan for the chicken and the sauce!

This is a hearty chicken dish that has crave worthy flavors. And you'll love those crisp garlicky croutons that finish it all of! I used the croutons to mimic chicken that's coated in breadcrumbs and it works incredibly well here.

I wouldn't use plain bread crumbs because a. less flavor and b. they aren't toasted in butter or olive oil which is a must here.

A Fun and Tasty Egg Recipe

For the past few weeks I've been eating egg wraps a few days a week for lunch so I figured it was time I shared the recipe with you, or idea anyway.

So the wrap itself is made of egg, so this is very similar to what an omelet tastes like, but like a thin wrapped up omelet instead - and way more fun. Because wraps are fun, you can hold them and eat them using your hands and take them on the go.

Then it's layered with tangy melted swiss cheese, thinly sliced deli turkey (I used Boar's Head Mesquite, it's one of my favs, but for a cheaper alternative I also like Oscar Mayer Naturals), then it's topped with fresh tomato slices, rich creamy avocados and plenty of nutritious spinach.

So in other words, bring on the goodness!

They are easy to prepare and they make for a fancy breakfast or brunch. To me they are like breakfast burritos made elegant or something (not that ham and eggs are elegant it's just that I think crepes are delicate and elegant).

The Best Savory Crepe Recipe!

At the cafe I believe they added melted butter over the crepes and I thought to myself, well if you are going to add melted butter you may as well brown it. My siblings make fun of me and say I'm obsessed with browned butter and salty caramel.

A lot of my family doesn't like salted caramel, can you believe it? I know, it's sinful. One of these days I'm going to get them hooked though. Its incredible what just a few flakes of salt or a small drizzle of browned butter can do.

Two of the best flavor enhancers. I listed the brown butter as optional in the recipe but really you'd be crazy to leave it out :).

With these you can also add in red peppers, mushrooms, sauteed onions, red pepper flakes - whatever you like in your scrambled eggs basically.

You can also use a different type of cheese, I just went with the same they used at the cafe. I'm telling you, these definitely should be added to your weekend breakfast menu. They are so good! Enjoy!

How to Make Savory Crepes

• Make crepe batter in a blender. Let rest in refrigerator 1 hour.
• Swirl crepe batter into heated buttered skillet and cook, flipping halfway through.
• Blend eggs. Brown butter then cook eggs in butter, toss with cheese.
• Assemble crepes layering ham, cheesy eggs and finishing with browned butter and wrap.